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European Master of Food Science, Technology and Nutrition (Ghent)

Course Description

The aim of this joint Erasmus Mundus master's programme (Sefotech.Nut) is to foster and develop knowledge and awareness of scientific trends and health issues in food science, technology and nutrition in a global context. The programme provides students with a comprehensive knowledge and understanding of global food issues, international trends and food problems, particularly in the context of the increasing globalisation of the food industry. It also highlights on-going problems and concerns with regard to food safety, nutrition and environmental issues. In addition, the programme enhances the professional competencies of the student, taking cognisance of management and ethics. These skills will enable young professionals to meet current demands for highly-skilled staff in food science, technology and nutrition.

The programme is organised in a modular format. Candidates are required to undertake six compulsory core modules, three of which are offered at the Dublin Institute of Technology and three at KU Leuven Campus Ghent. Candidates also select four optional modules from the listing. The optional modules are offered by the partner
institutes (see below) with the strongest research and expertise in the area addressed in that module.

The professional competence semester and the master's thesis can be completed at any of the four partner institutes, depending on the subject area, or at one of the associated partner institutes. This gives students the opportunity to travel to different European countries, expand their academic knowledge through exposure to different perspectives, gain intercultural communication skills, and encounter new cultures and people.

The unique mix of theoretical and technological modules in combination with a practice-oriented professional competence semester and the in-depth research of the master's thesis consistently produces graduates able to implement their expertise both in academic and industrial environments.

The course is jointly organised by four European partner institutions:
- KU Leuven, Campus Ghent, Belgium (coordinator)
- Dublin Institute of Technology, Ireland
- Universidade Católica Portuguesa, Portugal
- Hochschule Anhalt, Germany

Additionally, the consortium includes five non-European associated members:
- Tufts University, United States
- The National Institute of Public Health of Mexico (NIPH), Mexico
- Michurinsk State Agrarian University, Russian Federation
- National Dairy Research Institute, Karnal, India
- Northwest Agriculture and Forestry University, China.

This is an advanced master's programme and can be followed on a full-time or part-time basis.


The objectives of the course are to:

- provide the learning environment necessary for the development of the students.
- promote an understanding of Food Science, Technology and Nutrition.
- focus on student centered learning.
- provide modules in core areas and a range of modules in selected optional areas, where partners have centres of excellence and in which students wish to develop specific expertise. The modules will develop selected topics to the forefront of existing knowledge.
- promote a critical evaluation of scientific and technological developments and how these impact on the modules selected.
- provide lectures, practicals, tutorials, seminars, workshops and site visits where the student will be guided through a process of personal scientific discovery and development.
- promote a European dimension by facilitating the student to undertake two modules or the project in different European partner institutions.
- foster a global dimension by the exchange of scholars and students with the associated partner institutions.


It is expected that students will develop:

- an ability to critically evaluate recent developments in Food Science, Technology and Nutrition.
- a critical appreciation of evolving issues and future global directions.
- an enquiring approach to selected Modules and the capacity to undertake Research and Development.
- an ability to effectively communicate and defend their work in written, oral and poster format.
- critical knowledge of current developments in Food Safety, Ecological Aspects, Nutrition, Total Quality Management, Food Biotechnology and Global Food Issues.
- An awareness and knowledge of best practice and legislation in food production, processing and distribution.
- the capacity to evaluate and select optimal methodology.
- demonstrate professional competencies in a chosen field.

Career paths

The programme's dual orientation (academic and professional) prepares graduates to undertake further PhD studies and/or find employment in (the food) industry. As attested by its strong post-graduation employment statistics, the Sefotech.nut programme delivers competent academics with a broad and multidisciplinary knowledge base capable of excelling in the traditional and industrial sectors of food production and food processing as well as in food-related services (nutritional services, medical services, social services, etc.). Graduates often find employment in multinational companies with a subsidiary in Europe and companies with international branches in their home countries. Graduates are also well-prepared to move on to PhD studies or take up research functions in industry or research institutes. Some graduates also go on to careers in education.

Entry Requirements

Admission is based on academic excellence and it is mandatory for a student to hold an honour Bachelor Degree (B.Sc., B.Tech., B.Eng., etc.) or a degree at the level of a Bachelor Degree in relevant subjects such as Chemistry, Biological Sciences, Food Science and Technology, Nutrition or Engineering or cognate subject area. Internationally recognized English language certificate is necessary. More information: www.kuleuven.be/admissions

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